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In a medium bowl cream together butter, sugar and vanilla then add egg, combine. In a medium bowl whisk together flour, salt, baking powder and cocoa.Add to dry mixture to cream mixture and mix with a wooden spoon until almost combined, move to a lightly floured flat surface and knead gently just until you have a soft dough. Wrap in plastic and refrigerate for 30 minutes.Pre-heat oven to 350°F (180°C) . Lightly grease and flour an 8 inch pie plate.Remove dough from fridge and on a lightly floured flat surface roll dough to 1/8" thickness and fit in pan. Prick the bottom of the dough with a fork, then cover the dough with parchment paper and weigh it down with dry beans or pie weights. Bake for approximately 20 minutes, remove paper and bake another 3-5 minutes. Let cool completely.
In a small bowl add cold water and soak the gelatin leaves for 10 minutes*. Remove from water and squeeze out well excess moisture OR In a very small saucepan add 2 tablespoons water and sprinkle in gelatin let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.In a medium pot add cream, vanilla and sugar, heat on medium until very hot, but do not boil. Remove from heat and add the gelatin stir until dissolved. Let sit approximately 5-7 minutes, stir and let cool.Add Panna Cotta Mixture to cooled pie crust (mixture will be very runny), refrigerate until firm approximately 4-5 hours or overnight. Top with fresh berries or Berry Sauce. Enjoy!**You are going to have some pie dough left over so check back on Monday for the perfect dessert with left over dough.
In a small pot add berries, water and honey, heat on medium until boiling, squish berries gently with a fork, turn heat down and simmer for approximately 5-7 minutes. Let cool and thicken.